I know, I know it’s Tuesday!! Foodie Friday is the norm and we are switching gears, at least for this week! :) I made this delish dish last week and had every intention of posting it this past Friday as my feature. However, as the day approached, we went to Maryland where my sister-in-law was getting MARRIED and totallyyyy forgot about the post, being wrapped up in all of the fun of a fabulous wedding weekend. To make it up to you (because this is the ultimate in easy and elegant weeknight pasta), I decided to feature it today. Carbonara is an Italian pasta dish that utilizes eggs, bacon, good Parmigiano-Reggiano cheese, and peas as the star ingredients in a fresh and easy dinner (or lunch, or breakfast…it DOES have bacon, right?! :)) YUM!

Enjoy and happy Tuesday!!

Spaghetti alla Carbonara

Ingredients:

1 pound angel hair pasta (You may use whatever type you enjoy! We prefer the fine angel hair.)

2 tbsp extra-virgin olive oil

4 garlic cloves, minced

4 oz bacon or pancetta, cut into small slices

2 large eggs

1 cup freshly grated Parmigiano-Reggiano, plus more for serving

Freshly ground black pepper

1 handful fresh flat-leaf parsley, chopped (optional)

Directions:

*Note: Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished;

it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.

1.) Bring a large pot of salted water to a boil, add the pasta and cook per directions on its box, until tender yet firm. Drain the pasta well.

2.) Meanwhile, heat the olive oil in a deep skillet over medium heat. Add the pancetta/bacon and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.

3.) Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen). Season the carbonara with several turns of freshly ground black pepper and salt to taste. Mound the spaghetti carbonara into serving bowls and garnish with chopped parsley, if desired. Have lots of extra cheese handy to serve. :)